Monte Cristo Breakfast Casserole Recipe

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Monte Cristo Breakfast Casserole

Cheryl Peterson

By
@cpetersn01

This is a great breakfast or brunch casserole! It tastes great and almost all of the work can be done the night before! Every time I make this it is a big hit!

Serve with a selection of berry perserves if you don't want to make a sauce.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
20 Min
Cook:
45 Min

Ingredients

CASSEROLE

1 lb
day old loaf french bread, cut diagonally in to 24 slices (about ½ inch)
6
large eggs
1 c
milk
1 c
half and half
1 Tbsp
prepared mustard
1 tsp
vanilla extract
1/8 tsp
pepper
1/2 tsp
salt
6 slice
smoked ham (cut in half)
6 slice
swiss cheese (cut in half)
6 slice
turkey (cut in half)
1/4 c
butter, melted

TOPPING

1/2 c
currant jelly
1/4 c
water
1/4 can(s)
half and half

Step-By-Step

1Using a pastry brush, butter a 9x13 inch baking dish.
2Spread mustard on one side of the bread slices and arrange half the slices of bread in the bottom (mustard side up).
3Layer Ham, Cheese and Turkey (in that order) over bread slices
4Place the remaining bread slices (mustard side down) on top of the turkey layer.
5Lightly brush remaining butter on top of bread slices.
6In a large bowl, beat together eggs, milk, half-n-half and vanilla. Pour egg mixture over buttered bread slices, cover, and refrigerate overnight.
7The next morning, preheat oven to 350 degrees F (175 degrees C).
8Uncover pan and flip each sandwich. Let casserole sit out while oven preheats.
9Bake casserole in preheated oven, uncovered, for 45 minutes.
10While casserole is baking: combine jelly and water in a small saucepan; heat until melted. Add half-n-half and heat gently until thickened.
11Serve sauce over plated casserole.

About this Recipe